I hope everyone had a wonderful Thanksgiving.  Ours was nothing short of eventful.

On Tuesday we found out that we are welcoming a baby GIRL to our family That is right!  I’ve been keeping a pretty huge secret from you, and it is admittedly one of the reason my blogging has been so sporadic.  It is hard to write about what is going on and not mention a new baby!  She will be here around Easter, and we have decided to name her Lillian Marie after our grandmothers.  Much like Samuel, we plan to call her Lillian although we realize one day her friends will shorten her name to Lilly much to our dismay.

In addition to starting a little collection of tutus and other pink things, on Wednesday we headed to Disney World for a few days.  Nathan totally surprised me!  I thought we were heading to St. Simons Island for our annual trip, but he had something else up his sleeve.  Instead, after we had been in the car over an hour, he told me we were going to Disney.  Samuel had a great time, and so did we.  It was Homeslice’s first trip, and neither Nathan nor myself had been there in over 10 years.  I hope to get through the pictures and post some later this week.

Once we got back from vacation, we were in our classic “need to eat but don’t want to grocery shop” mode.  If you remember I made post-vacation pancakes not that long ago.  Not only are we back from vacation with a mostly empty kitchen, I am also in “use up everything that will expire” mode.  At the end of the year I do a major clean out of my kitchen – spices, flours, oatmeals, etc.  Anything that expired gets the boot.  This means that I end up throwing out half used containers of things I bought for one recipe.

This year I’ve vowed to try to use it all.  These hotcakes are the culmination of this.  I don’t have step-by-step photos, because I hadn’t planned to post these.  Also, the only picture I have is with my phone, because I was too lazy to go out to the car and get the DSLR which was still not unpacked.  Forgive me.

Cornmeal Pumpkin Apple Hotcakes {adapted from AllRecipes.com}

Ingredients:

• 2 cups whole wheat flour
• 1 cup old-fashioned oats
• 1/2 cup cornmeal
• 1/4 cup + 2 tbs brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 eggs
• 3 cups water
• 1 cup pumpkin puree
• 1/3 can of apples in water {I have NO idea why I had these…fresh apples would be better}
• 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract

Directions:

1.  In a large bowl mix together the flour, oats, cornmeal, brown sugar, baking powder, baking soda, pumpkin pie spice, and cinnamon.

2.  Cut the apples into bite size pieces.

3.  Add the eggs and water to the batter.  Mix well.

4.  Add the pumpkin, apples, and vanilla to the bowl.  Use a whisk to mix completely.  The batter is going to be something between muffin and cake batter consistency.

5.  Heat a griddle to 350 degrees and spray generously with olive oil.

6.  Spoon the batter onto the griddle using a soup ladle.  You may need to spread it some so that it cooks evenly.

7.  Cook the hotcakes thoroughly turning after about 4 minutes.

8.  Top with butter and syrup!  We used apple syrup on ours, and it was delicious.

Grade: B+

Comments:  This makes a LOT of hotcakes.  I doubled the recipe, and I could have left it alone.  I had almost 15 leftover to go in the fridge and freezer.  That said, these are pretty good.  They are filling and the pumpkin and apple go well together {as always}.  Something to consider is that you won’t eat as many.  I typically eat 4 medium pancakes, and I couldn’t even eat 2 of these.  Also, if you don’t like the flavor of unsweetened pumpkin I would either add more pumpkin pie spice or some white sugar.

I don’t know where the past month has gone.  One minute I was waxing poetic about Oreo Stuffed Cupcakes and the next I was wondering how I managed to not blog for a month.

September was busy.  One of my 19 year old twin brothers deployed to Iraq for a year so we spent some extra time Skyping before he left.  Samuel’s social calendar was packed with playgroups and activities.  Oh, and September kicks off the busiest time of year for Nathan at work.  Plus I was deep in recipe development projects for other people.  PHEW.

It didn’t help that I couldn’t find the camera battery charger so I went the entire month without photographing a single recipe.  Photographing each step of a recipe is daunting.  I’m still learning so it takes me 4-5 pictures for each step to even come up with something decent.  A 20 minute meal can take up to an hour to make if I’m photographing it for the blog.  While it wasn’t planned the September break was refreshing.

This recipe is from September.  In fact, I never planned to photograph it in the first place.  It isn’t anything special on paper, but it tastes so good.  So you’re stuck with one photo taken with my phone {which has a horrible camera}.

Spiced Veggie Stuffed Squash {adapted from the Better Homes & Garden New Cookbook: Bridal Edition}

Ingredients:

• 2 medium acorn squash
• 2 small turnips
• 2 medium carrots
• 1 tbs butter
• 1 tbs brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 medium apple
• 1/2 cup shredded cheddar cheese

Directions:

1.  Preheat the oven to 350 degrees.

2.  Cut the squash in half lengthwise.  Remove and discard seeds.

3.  In a 3 qt rectangular baking dish place the squash halves cut side down.

4.  Bake the squash for 45 minutes.

5.  While the squash are cooking, chop the turnips and carrots.

6.  In a covered saucepan, boil about 2 cups water.

7.  Once the water is at a rolling boil, add the turnips and carrots.  Cook for 20 minutes on medium heat or until they can be easily pierced with a fork.

8.  Flip the squash so the cut side is up and cook for another 25 minutes in the oven.

9.  When the carrots and turnips are done, drain them well.

10.  Place the turnips and carrots in a medium bowl and set aside.

11.  When the squash is done carefully scoop out as much of the pulp as you can without tearing the skin.

12.  Add the squash pulp to the bowl with the carrots and turnips.

13.  Mash the vegetables with a fork.  Add the butter, brown sugar, cinnamon, and nutmeg to the vegetables.  Mix thoroughly.

14.  Peel and shred the apple.  Mix into the vegetable mixture.

15.  Transfer the vegetable mixture to the acorn squash.  Top with cheddar cheese and bake for another 10 minutes.

16.  Serve.

Grade: B+

Comments:  I was pleasantly surprised with how much I enjoyed this.  Acorn squash is probably my least favorite of the fall vegetables, but I was willing to try it since there was so much else mixed in there.  This was listed as a side dish in my cookbook, but it is filling enough that you can definitely serve it solo.  The only change I wish I had made was to add some milk.  The mashed vegetables could stand to be a little smoother.  It was a great recipe for early fall, and I can definitely see it making an appearance with some modifications in our menu again.

I live in a world where basil is one of the best things about summer.  In my world it goes on everything: salads, hamburgers, pasta salads.  Now?  In jam.

I don’t know where I got the idea.  It is one of those things that pops into my head, and I think “I must make this.  Now.”

Of course I was deep in the throes of recipe testing so it had to wait, but not for long.

This recipe is mostly from an early edition {I believe 1931} of Joy of Cooking.  A cookbook that has made its way through a few kitchens in my mom’s family.  It is finally at home in mine, and I am taking full advantage of it. All I did was add the basil and cinnamon.

Peach Basil Jam {mostly from Joy of Cooking}

Ingredients:

• 2 ripe peaches
• 3/4 cup sugar
• 2 tbs water
• 1 1/2 tsp lemon juice
• 1 medium stem of basil
• 1/2 tsp cinnamon

Directions:

1.  Peel the peaches and cut them into small and medium chunks.

2.  Place the peaches in a medium bowl.

3.  Take the basil and mince it small – as small as you can without it looking like you had no idea what you were doing.

4.  Add the basil and cinnamon to the peaches.

5.  In a small sauepan heat the sugar, water, and syrup on medium heat.  Cook until it turns into a thick syrup.  {about 5 minutes}

6.  Pour the mixture over the peaches.  Let them sit for one hour.

7.  In the same pot you used to make the syrup, cook the mixture on low for about an hour.

8.  Eat right away if you are like me.  If not, store in a glass container with a lid for up to a week.  You could also do the whole canning process, but this recipe doesn’t make enough for that.

 {yes. store-bought bread. We’re leaving on vacation in a few days, and baking bread is the last thing on my mind.  It happens.}

Grade: A-

Comments:  This was way better than I expected.  I added the cinnamon on whim which is why mine is so dark.  If you skip the cinnamon you will have gorgeous orange and green jam.  Although the cinnamon adds a fun little flavor and goes surprisingly well with the basil.  If you are basil obsessed try this before peaches go out of season!

{this week’s menu is posted}

Corn on the cob is a summer staple, but it is just as delicious off the cob as it is on.  Fresh corn has the perfect crunch that can’t be found in its frozen or canned counterparts.  It is so sweet, and it just tastes like summer.

Over a week ago I was putting together dinner.  My originally plan had been to just remove the corn from the cob and cook it, but I decided it needed something more.  Something that screamed summer dinners on the deck.  I think I found it.  I can see myself making this over and over again this year.

Corn off the Cob Salad

Ingredients:

• 2 corn cobs
• 4 campari tomatoes
• 1 tbs olive oil
• 1 cup diced mushrooms
• 4 celery stalks
• 1 1/2 tbs lime juice
• 2 tbs BBQ sauce
• 1/4 tsp paparika
• 1/2 tsp cilantro

Directions:

1.  Peel the corn.

2.  Using a knife, remove the corn from the cobs.  Leave in the bowl.

3.  Cut the tomatoes into medium size slices.

4.  In a large skillet, heat the olive oil on medium-high heat.

5.  Once the olive oil is hot, add the mushrooms.  Cook alone for 3-4 minutes.

6.  While the mushrooms are cooking, chop the celery.

7.  Add the celery to the skillet.  Cook for another 3-4 minutes.

8.  In the bowl with the corn, add the tomatoes, BBQ sauce, paparika, and cilantro.  Mix well.

9.  Add the corn mixture to the skillet.  Cook for 5-6 minutes mixing often.

10.  Serve!

Grade: B+

Comments:  This is the perfect blend of summer flavors.  It would be a great side dish at a picnic event or large function.  While we ate it warm, it would definitely be good cold, and that is how I ate the leftovers the next day.  If you are looking for more vegetables I would add bell peppers, carrots, onions, squash, or anything else that is heavenly in the summer.  This side dish would go great with any hamburger or hot dog!

Back in November, Ethan posted a recipe for homemade ketchup.  I filed it away and decided I would make it eventually.  It sounded good, but leeks aren’t something I typically keep around so I couldn’t just make it on a whim.

Fast forward to this past weekend.  I was making fried potatoes when I realized we had no ketchup.  I flipped over to Ethan’s recipe, and I realized I didn’t have most of the ingredients to make it.  So I decided to just try to make my own up as I went along, and so I did.

This turned out to be a pretty good first run.  I definitely think it will take a few more times to get the recipe perfected, but it is a good start.

Homemade Ketchup

Ingredients:

• 1/2 cup diced canned tomatoes
• 1 cup water
• 1/2 tbs oregano
• 1/2 tbs olive oil
• 1/2 tsp paprika

Directions:

1.  In a medium saucepan, mix the tomatoes and water.  Bring to a boil then return to a simmer until liquid is half gone.

2.  When the tomatoes are done simmering add the spices and olive oil.  Mix until well blended.

3.  Transfer the mixture to the blender.

4.  Puree until smooth.  About 3 minutes.

5.  Pour the mixture back into the saucepan.  Simmer for about 5 minutes on medium – low heat.

6.  Place a paper towel over a strainer.

7.  Push the mixture against the paper towel to remove the excess liquid. {I used another paper towel so that my hands weren’t covered in tomato.}

8.  Use the ketchup for dipping or topping!

Grade: B

Comments: Like I said, this is definitely a good base for a homemade ketchup.  It needs more flavor, and I probably should have added some sugar.  That said, it was so easy to make that I don’t know if I’ll ever buy store ketchup again.  I was able to make it while dinner was cooking, and it was done at the exact same time.  If you are going to make a large batch of homemade ketchup I recommend keeping it in a glass jar in the fridge, but for no more than 7-10 days.

Okay.  So they’re really pureed sweet potatoes, but that word invokes images of my {brief} tenure working as a waitress in an assisted living community at the tender age of 15.

So we’re going to call them mashed.  Thank you.

Sometimes I get these ideas in my head, but I never really fully form them.  Like this little side dish for instance.  I totally knew I wanted to do something with sweet potatoes, but I’m sick of eating them whole and fries didn’t seem right.  So I decided to throw caution to the wind and throw them in the blender.

But I didn’t really think past the two “buy 2 sweet potatoes” thing.  At first I think I planned on mashing them like regular potatoes, but when I was prepping this dish I decided I didn’t want to do that.  It happens, right?  So I winged it, and I must say I did a good job.  These are easy.  Really really easy.

“Mashed” Sweet Potatoes

Ingredients:

• 2 medium sweet potatoes
• 2 tbs 2% milk
• 1 tsp cinnamon sugar
• 1/4 tsp nutmeg

Directions:

1.  Preheat the oven to 400 degrees.

2.  Line a cookie sheet with some aluminum foil & spray with olive oil.  Using a fork, stab some holes into the sweet potatoes so they don’t explode.

3.  Cook for approximately 45 minutes or until a fork easily pierces them.

4.  Peel and cut the sweet potatoes into 1″-ish pieces.

5.  In a blender, add the milk and spices.  Toss the potatoes in too.

6.  Mix on puree until they are still pretty thick.

7.  Serve with dinner, and top with butter and salt if you’re into that sort of thing.  {I’m not.}

Grade: A-

Comments: Shockingly delicious.  I’m not sure what possessed me to throw in cinnamon sugar and nutmeg, but it was a fabulous decision.  These potatoes are the perfect side dish to close out the winter months.  “Mashing” them was a nice change, and this is one of those recipes you could easily multiply for larger crowds.  My only suggestion would be maybe to use less milk – it depends on what consistency of potatoes you prefer.

This whole post is a funny one.  I screwed up the recipe, but I know exactly what I did wrong.  Let me back up.

When we both took our first bite, we realized the beans were still pretty hard.  Lately, instead of using canned beans I’ve been using dry ones mostly because they are so much less expensive.  Anyway, we were both disappointed, because we had been looking forward to this meal the entire week.  What did I forget to do you ask?  Cook the beans.  I washed and soaked them, but I never cooked them before putting them in the dish.

Um.  Yeah.

So, please note I’m putting the correct directions in this recipe.  I don’t want you to have to pick through the dish with a fork removing all of the vegetables, because they were oh so delicious and your family still wants to eat them.

Not that I did that {I did}.

Vegetable Cassoulet {inspired by Epicurious.com}

Ingredients:

• 2 tbs olive oil
• 2 medium zucchini
• 2 celery stalks
• 2 medium carrots
• 1 cup dried white beans
• 14 oz diced tomatoes {1 can}
• 1/2 tbs dried thyme
• 1/2 tbs basil
• 1/4 cup bread crumbs {I used store bought}
• 1/3 cup shredded cheddar cheese

Directions:

1.  Starting the night before, soak the beans following the directions on the bag.

2.  About 2 hours before you’re ready to serve dinner, cook the beans following the directions on the bag.

3.  Preheat the oven to 350 degrees.

4.  In a medium skillet, heat the olive oil on medium-high heat.

5.  Chop the celery, zucchini, and carrots.

6.  Dump the vegetables into the hot olive oil.  Cook until soft {about 7 minutes}.

7.  Meanwhile, drain the diced tomatoes.  Pour the tomatoes into a 2.5 quart casserole dish.

8.  Add the cooked beans to the casserole dish with 1/3 cup warm water.

9.  When the vegetables are done, add them to the casserole dish.

10.  Mix the ingredients in the dish so that they are evenly distributed.

11.  Top the vegetables with the spices, bread crumbs, and cheese.

12.  Cook for about 40 minutes.

13.  Serve immediately.

Grade: C

Comments: This is a tough one to grade, because I screwed it up.  Made correctly I’m guessing this dish is a B+.  The vegetables were delicious.  They were perfectly cooked and the spices added just enough flavor that they seemed extra savory.  I’m not usually a huge bread crumbs person, but they worked here.  If the beans had been cooked {HA!} they would have probably added a great texture and taste to the dish.  I plan to make this again the right away sometime soon, because I really do think this would have been a great dinner.

All weekend our weather was in the 70s.  We played outside, had the windows open, and left our jackets at home.  Samuel, Nathan, and I went to the park on Sunday before 6:00 Mass.  I can’t believe how much Samuel loves the park especially now that he can stand and explore everything.

Isn’t he adorable?

{and big.  he turned 7 months old on Saturday.}

After our lovely weekend, Monday brought rain and more rain.  Samuel and I didn’t leave the comfort of the indoors except to venture out to the mailbox during a break in the rain.  We read books, played blocks, and I spent considerable effort trying to keep him from climbing up the bookcase.

Sometimes it seems like I knew what the weather would be like when I planned the month’s meals.  Yesterday’s meal was planned as grilled cheese and creamy tomato soup.  There is nothing more perfect on a dreary and rainy day than soup.

I used a recipe from The Joy of Cooking as a starting point.  This version of the cookbook is from the library.  However, I am so excited that my mom has decided to give me her first edition copy of The Joy of Cooking to me.  It’s been in our family for some time, and I can’t wait until she brings it with her in March!  It is going to be so cool to look through it and see what pages are worn…

Creamy Tomato Soup {inspired by The Joy of Cooking}

Ingredients:

• 2 cans diced tomatoes
• 1 cup heavy cream
• 1 1/2 tbs oregano
• 1 tsp red pepper flakes

Directions:

1.  Pour the two cans of diced tomatoes with their liquid into a blender.  Puree for about 30 seconds.

2.  Add the heavy cream, oregano, and red pepper flakes to the blender.  Set to blend and mix for about 1 minute.

3.  Transfer the contents to a small saucepan.  Cook on medium for 5-7 minutes or until it starts to foam slightly.

4.  Serve with grilled cheese.

Grade: A-

Comments: Tomato soup is one of those things that is so very hard to screw up.  This was very good – probably one of the best soups I’ve ever made.  I know heavy cream isn’t everyone’s cup of tea, but in this case, don’t substitute it for something lighter.  The heavy cream is what makes this recipe so perfect.  It gives the soup some body, and quite frankly, you’ll only need a cup or so and you’ll be full.  It is a very filling soup.

After last night’s alcohol-laced fudge recipe, I just had to go ahead and post my other alcohol-based recipe from this weekend.

We had some eggnog leftover from our party last weekend, and I just couldn’t let it go to waste.  I’m not a huge eggnog fan, but the idea of alcohol in a breakfast for dinner food made it worth trying.  Unfortunately every recipe I found online for eggnog french toast sounded gross.  So I decided to move forward blindly.  Oh, and top it with a cream sauce of sorts.  Why not, right?

Warning: This is not even a remotely healthy meal.  Not even close.

One year ago: Thin Spaghetti

Eggnog French Toast {my recipe}

Ingredients:

• 2 eggs
• 1 1/2 cups alcoholic eggnog
• 1 tbs cinnamon
• 1 tsp pumpkin pie spice
• 6 slices wheat bread

Directions:

1.  Heat a griddle to 300 degrees.  Coat liberally with butter.

2.  In a medium bowl mix the eggs, eggnog, cinnamon, and pumpkin pie spice using a whisk.

3.  Soak each piece of bread for just a second or two in the mixture on both sides.

4.  Place on the griddle.  Cook for 5 minutes or so on each side.

6.  Serve with butter, syrup, and cream sauce {recipe follows}.

Grade: B+

Comments: I’d make these again, but I would switch out the wheat for Texas Toast.  Eggnog is a little heavier than milk {obviously} which means that the bread gets weighed down with liquid quickly.  You can taste just a little but of the alcohol flavor but it isn’t too strong.  If you wanted to make these more family friendly you could obviously switch out the alcoholic eggnog with plain {which is totally boring}.  Even though I’m not an eggnog fan I really liked these, and they would make a great Christmas brunch food!

Cream Topping {adapted from The Martha Stewart Living Cookbook}

Ingredients:

• 1 cup heavy cream
• 2 tbs confectioners’ sugar

Directions:

1.  In a medium saucepan cook the cream and 1 tbs sugar over medium heat.

2.  When the cream has just started to boil, remove from the heat and cover for 10 minutes.

3.  Stir in the remaining 1 tbs of sugar.

4.  Place in the freezer for 5-7 minutes to thicken.

5.  Use on above french toast.

Grade: A-

Comments: This was very good.  All I did was take a whipped cream recipe and alter it enough to make it less thick by changing the directions.  It was an excellent topper, and I loved that it went so well with the syrup.

Happy Friday!  I’m looking forward to this weekend, because there is a certain rivalry game going on:

See, we’re a house divided.  I’m a Penn State fan, and Nathan is an Ohio State guy.  Now we have a kid.  Who obviously will be a Penn State fan tomorrow if only because I strategically purchased Ohio State onesies that would be too big for the game.  Only his Penn State ones fit.  What a shame!

I’m also making blue & white striped football cookies and buckeyes, because that’s fun.

Sidenote: I totally realize I still haven’t posted Nathan’s birthday dinner menu & recipes.  Early next week.  I promise.

Speaking of football, I made this a few weeks ago to eat while we watched various games.  It didn’t even make it to the games.  Nathan ate all of it throughout a Friday.  He’s begging me to make more.

I wish I could take credit for this recipe, but alas, I cannot.  The Pajama Chef made it, and I just changed the kind of apples used.  She used gala apples, and I went with Winesap apples.

Crock Pot Applesauce {from The Pajama Chef}

Ingredients:

• 8 apples
• 1/2 cup water
• 1/2 cup brown sugar
• 1 tsp pumpkin pie spice

Directions:

1.  Peel and core the apples. Cut into medium size chunks.

2.  In the crock pot mix the apples, water, brown sugar, and pumpkin pie spice.  Let cook on low for 8 hours.

3.  When done use a fork or potato masher to smash the apples.  Leave it as chunky as you wish.

Grade: A+

Comments: Like I said, this was a huge hit with Nathan.  I was nervous about it, because he always talks about the great applesauce his grandmother made.  I was sure I couldn’t live up to it, and since she passed away a few years ago I couldn’t get the recipe from her.  Thankfully, he said that my applesauce was just as good!  I was relieved.  It definitely was delicious.  I managed to get a spoonful.  I’d make it again in a heartbeat.  It is the perfect fall comfort food.

{On that note, I’m really on a healthy streak here aren’t I?  Don’t worry I’m about to undo that with an awesome pie I came up with earlier this week.  Look for the recipe Monday or Tuesday.}